Easy Cabbage Soup

Easy Cabbage Soup new york times recipes




This recipe for cabbage soup accomplishes the impossible by consuming an entire head of cabbage all at once! Almost every time I purchase a cabbage, I nibble away at it for weeks, adding pieces to slaw, bowls, tacos, and other dishes. I was surprised the first time I made this recipe for cabbage soup. I began by incorporating half of my cabbage. It melted into the broth with the flavorful vegetables and herbs as it wilted down. Since I was making cabbage soup, I didn’t want it to vanish, so I added more. Before I knew it, all of my cabbage had been added to the stew.


  • one large cabbage.
  • 2 sliced tiny onions
  • 2 stewed tomato cans.
  • Lipton Onion Soup, 1 pouch Combine any flavor.
  • 1 big celery, finely diced.
  • beef mince

How To Make Easy Cabbage Soup

1. The vegetables should be added to a big pot that has been filled halfway with water, brought to a boil, and then simmered.
2. Separately cook 1-2 pounds of hamburgers, draining any fat.
3. Lipton soup mix and any additional spices you choose.
4. Taste after a few minutes of simmering after adding the meat.

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